This tastes best when made 24 hours in advance to allow ingredients to soak into the angel food cake.

2 angel food cakes (in loaves)
2 (15 ounce) cans crushed pineapple (undrained)
2 (8 ounce) containers Cool Whip, thawed
1 bag flaked coconut
1 large jar maraschino cherries, drained and halved

Break 1 loaf of angel food cake into bite-size pieces and place in 13 x 9 x 2-inch pan. Top with 1 can pineapple and half of the cherries. Spread 1 container of Cool Whip over entire pan and top with coconut (as much as desired). Repeat layering with remaining ingredients. Cover and refrigerate overnight.